Lobster and Corn Risotto
1 (2-pound) lobster, cooked
3 cups water
2 cups chopped onion
2 celery stalks, chopped
2 (8-ounce) bottles clam juice
1 tablespoon butter
3/4 cup finely chopped onion
2 garlic cloves, minced
1 1/4 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon salt
1 cup fresh corn kernels
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/3 cup chopped green onions
1 tablespoon fresh lemon juice
To prepare stock, remove meat from cooked lobster tail and claws.
Chop meat; chill.
Place lobster shell in a large zip-top plastic bag.
Coarsely crush shell using a meat mallet or rolling pin.
Place crushed shell in a large saucepan; add 3 cups water, 2 cups onion, celery, and clam juice.
Bring to a simmer over medium heat.
Cover and cook 20 minutes.
Strain shell mixture through a sieve over a bowl, reserving stock (about 3 cups); discard solids.
Place stock in a large saucepan; keep warm over low heat.
To prepare risotto, melt butter in a medium sauté pan over medium heat.
Add 3/4 cup onion and garlic; cook 3 minutes or until tender, stirring frequently.
Add rice; cook 2 minutes, stirring constantly. Add wine and salt; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add stock, 1/2 cup at a time, stirring frequently until each portion of stock is absorbed before adding the next (about 25 minutes total).
Stir in reserved lobster meat and corn; cook 2 minutes or until heated.
Remove from heat; stir in cheese, green onions, and lemon juice.
4 servings (serving size: 1 1/4 cups)
CALORIES 450(18% from fat); FAT 9g (sat 4.8g,mono 2.5g,poly 0.9g); PROTEIN 23g; CHOLESTEROL 68mg; CALCIUM 169mg; SODIUM 769mg; FIBER 3.9g; IRON 4.2mg; CARBOHYDRATE 63.9g
Lorrie Hulston Corvin , Cooking Light, MARCH 2005
Pairs Well With
Hi all! As you know, I don't usually enter recipes here that I haven't created or at least customized. Here's one that my wife and her friend made us for dinner last Sunday that has come out great the three times they've made it in the past year. It's not a simple one and is time intensive but very worth it. It's from Cooking Light Magazine. We're friends with the executive chef of CL as well as his wife who are in the industry. I brought them over some of the leftover later that Sunday night and they both liked it so I guess Em and her friend Tina got it right!